You can use any sashimi if sea bream is not available, and salmon is good too – just make sure you ask your fishmonger to make sure it’s sashimi-grade. At Fin & Flounder, Steve Hatt or Jonathan Norris you won’t have any problems finding very fresh ingredients, or if you’re feeding an army there’s always Billingsgate!
4 wonton skins
sunflower oil for deep frying
2 fillets sea bream
2 tbsp cooking sake
2 tbsp soy sauce
2 tsp sugar
1/2 tsp salt
4 tsp sesame seed oil
25g roasted peanuts
Julienne the carrot, leek and celery, and soak in ice water for 10 min so they remain crunchy. Drain and pat dry with a kitchen towel. Transfer to a large plate.
With a very sharp knife, slice the sea bream fillets into 5mm thick slices. Try to do it in one motion if you can, rather than sawing.
Space the sliced sashimi on top of the vegetables. If you have a main dish to make, then store in fridge until ready to eat.
Heat the sunflower oil in a wok to about 180°C. Drop the wonton skins in and fry until crisp, then break over the top of the salad. Mix the dressing ingredients together and drizzle over the salad. Roughly chop the peanuts and sprinkle on top.
Heat the sesame oil in a frying pan until fragrant, then drizzle over the salad
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